Name: Slow Cooker Brown Sugar and Balsamic Glazed Pork Loin Recipe
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Ingredients: 1 teaspoon ground sage; ½ teaspoon salt; ¼ teaspoon pepper; 1 garlic clove (crushed); 2 pounds boneless pork tenderloin; ½ cup water; ½ cup brown sugar; 1 Tablespoon cornstarch; ¼ cup balsamic vinegar; ½ cup water; 2 Tablespoon soy sauce

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You probably know by now how much we love easy slow cooker recipes. This brown sugar and balsamic pork loin is one of our favorites.

The slow cooking makes the meat so tender, and the sweet but sour glaze is the perfect finishing touch. This recipe is perfect for Sunday dinner or for when you really want to impress your mother-in-law. 😉

Recipe Ingredient Notes

To make slow cooker brown sugar and balsamic glazed pork loin, you will need the following ingredients:

Ground sage
Salt
pepper
Garlic
Boneless pork tenderloin
Water
Brown sugar
Cornstarch
Balsamic vinegar
Soy sauce

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

How to Make Our Slow Cooker Brown Sugar and Balsamic Glazed Pork Loin

Combine sage, salt, pepper and garlic. Rub over roast.
Place in slow cooker with .5 cup water.
Cook on low for 6-8 hours.
About 1 hour before roast is done, combine all ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking.
Serve with remaining glaze on the side.

Recipe Notes

You can substitute sage with a few things. Poultry seasoning has sage in it, so that will work. Also Marjoram or Rosemary would work. Sage is used sparingly, so you will probably be fine if you don’t have any of the spices listed. But these are a few options.
You could also use a pork loin, but the cooking time will be longer because a pork loin is a lot bigger.

Enjoy More Delicious Pork Main Dishes

Whether you like your pork cooked in the slow cooker, grill, or Instant Pot, pork is one of the most versatile main dishes. Check out our comprehensive collection of pork main dishes here.

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Questions & Reviews

Sky @ Capital B says:

This looks and sounds fabulous! Anything with balsamic vinegar rocks in my world! 🙂 Thanks for sharing!
Lindsay says:

Another slow cooker meal–LOVE those! This sounds awesome. I love that my list of recipes are growing at a rapid speed–thanks to you gals. 🙂
Steph says:

So glad you posted this! I’m doing some freezer “cooking” today and needed another pork recipe to use the rest of my pork. I made the rub by putting all the ingredients in a plastic bag and shaking it all together, then I added the pork to freeze that. I then made the glaze and sprayed a muffin pan and poured the glaze in the muffin tins to freeze so that I can just pop a couple in the microwave to use the night we’re doing it. I’m hoping it works! 🙂
Anonymous says:

I made this tonight and it was great! My husband and 2 and 4 year old boys had clean plates. I only cooked the tenderloin for 5 hours and that was more than enought time. Next time I would double the glaze recipe so I could use more after it is plated. It was soooo yummy! Thanks for a great and super easy recipe!
Kari C says:

I made this tonight….so very good. I kind of suck at glazes, and the aroma from the crock pot was killing me so I think I was far too impatient to let it thicken all the way!!!
Maria N says:

would this work with beef roast?
Maria N says:

Would this work on a beef roast?
Six Sisters says:

Hi Maria!
I think this would work fine with a beef roast. Let us know how it goes!
Alicia @ littlesprinklesoffun says:

YUMMY!! I made this for dinner tonight and the fam loved it! This will definitely be on the menu again!
S. Crane says:

I really want to make this but I don’t have any sage!! Is sage a must? Is there any other spice that would work?
Six Sisters says:

You can substitute sage with a few things. Poultry seasoning has sage in it, so that will work. Also Marjoram or Rosemary would work. Sage is used sparingly, so you will probably be fine if you don’t have any of the spices listed. But these are a few options. Hope this helps. -The Six Sisters
S. Crane says:

I used Oregano (it was the only thing I had) and it turned out great. My hubby LOVED it and said it was one of the best things I’ve ever cooked! Little did he know how easy it was to make. 🙂 Thanks for the recipe!
Jen says:

I assume the pork loin is drained before the glaze as there is still water and pork grease in the cooker?? Also, do you rinse off any of the rub?? It looks very sage-y…or just slap the glaze on top?? thanks!
Cyd says:

I didn’t drain anything from my slow cooker or rinse off any of the rub. Just put the glaze on top!
Gemma Fowler says:

Hello, can I cook this on High in my slow cooker for half the time? Thanks (big fan from Australia)
Heather Cash says:

This is one of my favorite recipes from you guys. I am making it for my aunts tomorrow! But one thing – your print-friendly button doesn’t work 🙁
Tara says:

Yum. Turned out great and everyone loved it. I was expecting to be able to slice it, but mine turned out to shreds. Not as pretty, but just as tasty!
Laura says:

Didn’t have any sage so I made it without and it was great! A couple things I’ll do differently next time – way too much water in the crockpot pre-glaze and I kept flipping the loin over to get it on all sides, but the water would clean it off. It resulted in having a sort of “broth” to spoon over the meat and rice I served it with, so not all bad, but next time I”ll use less water and double the glaze so we can use it for a sauce when serving
Michelle says:

If I want to put this in the over, how long would I have to do that and what would I pre-heat it for?
Cyd says:

The low temperature on a crock pot is about 200 degrees. Every crock pot varies. You would probably want to cook it around 275 to 300 degrees. You will want to watch it closely. The size of your roast will determine the cooking time. Probably around 2 hours for a 2 pound roast. Just be sure it’s cooked through. Check often. We have only made this in the slow cooker, so I’m going off of cooking times for other pork loin recipes.
Maria says:

I cooked this last night and we loved it!! I doubled the glaze and now have a bunch left.
Will this keep? And if so for how long and would you store it in the frig or pantry? I would love to have this around to use on veggies or chicken or anything else I could think of.
Cyd says:

Hi Maria! We have never hung on to the glaze for any length of time to use at a later date. It should be fine storing in the pantry. If it does’t mix up well when ready to use, you could easily make some more and you aren’t out much!
donna says:

Do you know what the time conversion would be for an electric pressure cooker? I just purchased one and I am still a little nervous without specific instructions. It is so much faster than the crockpot and has really helped out with dinner time.
Cyd says:

You should refer to the instruction booklet that comes with the pressure cooker.
Elizabeth Oborn says:

I just tried this recipe tonight and loved it! The glaze was delicious and very balsamic-y. It’s more of an adult taste though so my kids begged me to wipe the glaze off their portions. And cook it for 6 hours on low–any more than that and it dries out. And one other idea–i substituted the 1/2 cup of water in the glaze for 1/2 cup of drippings from the crock-pot juices and it was great. If you like balsamic flavor, you’ll love this recipe.
Stacy says:

This is one of new favorites. I shred the pork at the end and put on nice rolls for shredded pork sandwiches. We spoon the glaze over the top. I double the glaze recipe because my husband and son love it.
Pamela Jones says:

This was beyond awesome. My family loved it. I hate sage so used rosemary. Doubled glaze. A real keeper
Pamela Jones says:

Try the caramelized version. It was awesome
Gina says:

Would this work with White Vinegar instead of Balsamic? Thanks!
Cyd Adamson says:

The taste would be different because these 2 vinegars are totally different. Unlike balsamic, which has many different versions, white vinegar is white vinegar. The only difference would be in the strength of the acid, but that’s not anything you would notice while cooking. … Unlike balsamic or white wine vinegars, white vinegar is not the stuff for drizzling in large quantities over your food.
Colleen says:

I made this today and it was great. It’s a cold snowy day here so a perfect crock pot day. Mine was completely cooked on low after 4 1/2 hours. I just left the crock pot on warm and it was perfect. Like others suggested I doubled the glaze. I served with sweet potatoes and asparagus. I love your recipes and your cook book. Thanks.
Momma Cyd says:

Thanks for sharing. Sounds like the perfect meal for a cold snowy day!! Have a terrific week!
Susan V says:

Do I use pork loin or pork tenderloin?
Momma Cyd says:

Pork Tenderloin. You can use a pork loin (they are bigger). The cooking time would be longer.
Tracie kamprath says:

I wonder if this would be good with chicken breasts?